Discover Our Top 3 Sizzling Summer Recipes

 One of our favourite things about Summer is delicious seasonal food. Whether you’re having a BBQ with friends, dining alfresco or just want to try something new, take a look at three of our top sizzling Summer recipes from Fuego, Saltwater Fish Company and Carluccio's. 

At Fenwick we're lucky enough to have an amazing array of in-store restaurants from chic coffee shops and patisseries, to hearty Italian and Mediterranean delights. To celebrate the season of warmer weather, outdoor dining and unmissable Summer flavours, we enlisted the help of food and drink connoisseurs from Fenwick Newcastle's much-loved Fuego and Saltwater Fish Company, as well as Italian specialists Carluccio's, to bring you three mouth-watering recipes guaranteed to get your taste buds tingling...

Carluccio’s Panzanella Salad

Mediterranean style rustic bread salad with fresh vegetables, basil and olives, tossed in olive oil and white wine vinegar - delish!

Ingredients (serves 4):
- 500g White/Brown Bread, dry in the oven until golden
- 600g Ripe Tomatoes, cut into small chunks, (save the juices)
- 50g Celery Stalks, trimmed and finely chopped 
- 1 Small Onion, peeled & finely sliced
- 1 Green Pepper, deseeded & finely sliced
- Pitted Black Olives
- 2 tbsp Fresh Basil, chopped & a few sprigs to garnish
- 6 tbsp Extra Virgin Olive Oil
- 1 tbsp White Wine Vinegar
- 1 large Garlic Clove, peeled & crushed
- Optional : Anchovy Fillets in oil

Put the dried bread into a bowl, and pour over just enough water to soften. Cut the bread into large chunks, remove any surplus water in the bowl. Add the tomatoes and their juices, celery, onion, green pepper, olives and chopped basil. Mix well and add the olive oil, vinegar and garlic, with salt and pepper to taste. Mix again until juicy, and divide between serving plates. Serve garnished with a sprig of basil and optional anchovies laid on top.


Shetland Scallops, Smoked Pancetta & Rosemary by Saltwater Fish Company

These scallops are ideal for the BBQ, wrapped in pancetta, seasoned with rosemary in a sweet and sticky honey glaze.

- 12 Shetland Scallops, trimmed
- 12 Slices Smoked Pancetta, 1mm thick
- 4 Long Sprigs Garden Rosemary
- 30ml Honey
- 2 tbsp Extra Fine Capers
- 50ml Extra Virgin Olive Oil

Prepare the BBQ for Grilling.
Soak the Rosemary in Water for 20 minutes.
Wrap the Scallops in the Pancetta & carefully skewer with the Rosemary – 3 per skewer.
Season with salt, brush with honey & grill over hot embers for 3 minutes either side.
Finish with a squeeze of lemon juice, a tablespoon of olive oil and a scattering of fine capers.


Fuego have created the trendiest of Summer teas, with a refreshing mandarin taste.

- 40ml Brockmans Gin (£32, 70cl, 40% ABV)
- 10ml Aperol (£14.99, 70cl, 11% ABV)
- 25ml Lemon Juice
- Juice from 1 Squeezed Orange Wedge
- 50ml Earl Grey Syrup

To make the Earl Grey Syrup: Mix equal parts caster sugar and hot water in a cup. Stir until the sugar is dissolved, then add 2 earl grey teabags. Leave to cool.
To assemble the cocktail: Place all the ingredients in a cocktail shaker with ice. Add the squeezed orange wedge too for extra flavour Shake well then strain over ice into a short tumbler. Garnish with a twist of orange.

Top tip: Starting at the top of an orange, use a vegetable peeler or knife to shave 1 ½ rotations of peel from the skin. Twist around a cocktail spoon or stirrer and slide off onto the top of your cocktail for a professional finish.

All ingredients are available to purchase in the Fenwick Newcastle Wine Room. 

Discover Fuego and The Saltwater Fish Company at Fenwick Newcastle.
Discover Carluccio's at Fenwick of Bond Street, Brent Cross, Canterbury, Colchester, Kingston, York.

By Ellie Hamilton